The 2006 James Beard Foundation "Outstanding Pastry Chef of the Year," he's partnered with Electrolux to raise awareness about induction cooking, which is the direct heating of a cooking pot rather than the standard heat transfer from a stove. It's faster and more energy efficient than standard stove-top cooking, and allows the aspiring chef to better control temperature throughout the cooking process. For some induction-friendly recipes, check out Electrolux on Facebook.
Johnny also took the time to tell me how being a chef impacts being a diner, and give a few recommendations for your next dinner out. Watch the video below!
(c)2012 Brittany Frederick/Digital Airwaves. Appears at Starpulse with permission. All rights reserved. No reproduction permitted.